5. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. 5. 蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。

6. Mix half of the batter with matcha powder until well combined.

6. 一半的面糊加入抹茶粉，拌匀。

7. Pour the matcha batter back into the plain batter, stir lightly to form marble effect. When done, pour the batter into the baking pan laid with baking paper, smoothen the surface.

7. 将抹茶面糊与另一半面糊稍微搅拌成大理石状。完成后倒入铺有烤纸的烤盘中，抹平。

8. Bang the baking pan a few times on the worktop to deflat big air bubbles. Put into a preheated oven at 170 degree Celcius top/bottom heat and bake for about 12~15 minutes. (The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. )8.轻敲几下烤盘让大气泡震出来，再放入烤箱以170摄氏度上下火，烤约12~15分钟至熟。(食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。)

9. Remove the cake from the oven, transfer to a wire rack, peel open the sides of the baking paper to cool the cake. Put another piece of baking paper on it, flipped it over and peel off the top baking paper. 9. 取出蛋糕转移到凉架上，撕开四边的纸散热。铺盖一张烘焙纸，立刻翻面倒扣，掀开底纸。

10. Take the whipped cream out from the fridge. Spread it evenly on the cake surface before placing 4 rolls of red bean on it. Roll the cake up and wrap with baking paper. Put into a plastic bag before placing it into the fridge to chill hard before cutting. 10. 从冰箱取出打发的鲜奶油，均匀涂抹在蛋糕表面上，再将蜜红豆铺成4行。最后用烘焙纸将整条蛋糕卷起，收口朝下用塑胶袋装起，放入冰箱冷却定型再取出切片。

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Baking Taitai is a personal blog written and edited by Cheryl Lai. The views and opinions expressed on this blog are purely the blog owner. Cheryl is not an expert, just a happy homebaker with great passion for baking and sharing her experience and experiments. The bakes are mostly her first attempt, tried and tested by her and done successfully as per blog tutorial recipe and videos.

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